Pad pak ruam
Pad pak ruam, from above
Non vegCentral Thailand

Pad pak ruam

A wok full of crisp vegetables in a glossy sauce. The dish that makes everyone eat their greens.

15 minTime
4 gProtein each
mildSpice
Mixed vegetables1 chapter · 1 min read

Make it your way

Grandma's wayOyster sauce and garlic.
The original
134kcalsame
4 gproteinsame
4 gfibresame
15minutessame

Pad pak ruam.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Broccoliflorets
Carrot1, sliced
Baby corn6, halved
Button mushroomsliced
Red bell pepper (red capsicum, red pepper)½, sliced
Bok choy (pak choi)2 heads, halved
Garlic6 cloves, chopped
Oyster sauce1½ tbsp
Soy sauce2 tsp
Jaggerya pinch
Cornflour (cornstarch)1 tsp in 3 tbsp water
Cooking oil (vegetable oil)1½ tbsp

Method

3 steps
  1. 1Heat oil until smoking and fry the garlic for 10 seconds.
  2. 2Add carrot, broccoli and baby corn and toss for 2 minutes. Add mushroom, pepper and bok choy.
  3. 3Add sauces, sugar and the cornflour slurry. Toss until glossy and serve.
Serve it like this

Tip onto a shallow platter so all the colours show, spoon the sauce over and serve hot with rice and a curry.

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Make it a meal

What goes with Pad pak ruam: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Thai red curry50 min
With a main Pad woon sen20 min
On the side Tom yum goong25 min
To drink Cha manao12 min
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